Kale Chicken Caesar

cooking
Written By Judy Doherty, MPS, PCII

 

Kale Chicken Caesar

This healthy and easy meal will be a summer delight.

  • 5 cups kale (lacitano)
  • 2 each chicken thighs (cooked and diced)
  • 2 tablespoons Italian dressing
  • 1/2 cup French bread (cubed)

  1. Bake the chicken thighs on a flat tray for 20 minutes at 400 degrees until done (no longer raw in the center). Bake the French bread on a pan in the same oven as the chicken. Bake until it is toasted, about 10 minutes.

  2. Cut the kale in bite-size pieces. Rinse under cold water in a colander. Pat dry.

  3. Toss the kale and the Italian dressing in a large bowl. Top with croutons and chicken.

We are using Light Italian dressing instead of Caesar dressing because it usually contains about a third of the calories and it goes well with the kale. 

You can also add sliced baked potatoes if you want the meal to be a little heartier. 

Salad, Entree
American

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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